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Enchilada Casserole

Enchilada Casserole
This recipe comes from my daughter, who is a wonderful cook. And that's my objective opinion!—Mildred Willet, Tillamook, Oregon
6-8 ServingsPrep: 35 min. Bake: 35 min.

Ingredients

  • 1 pound ground beef
  • 1 large onion, chopped
  • 1/4 cup chopped green pepper
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1 can (10 ounces) enchilada sauce
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 teaspoon salt
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1 cup (8 ounces) 4% cottage cheese
  • 1 egg, beaten
  • 1 package (10 ounces) corn tortillas (6 inches), torn into pieces

Directions

  • In a skillet, cook the beef, onion and green pepper over medium heat
  • until meat is no longer pink; drain. Stir in the tomatoes, enchilada
  • sauce, olives and salt. Cover and simmer about 20 minutes.
  • Meanwhile, combine 1 cup cheddar cheese, cottage cheese and egg. Set
  • aside. Spread one-third of the meat mixture into a greased 13-in. x
  • 9-in. baking dish. Cover with half of the tortillas; spread with
  • half of the cheese mixture. Repeat layers with remaining
  • ingredients, ending with the meat mixture.
  • Bake at 350° for 30 minutes. Sprinkle with remaining cheddar
  • cheese. Bake for 3-5 minutes or until cheese is melted. Let stand
© Taste of Home 2013

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Enchilada Casserole (continued)

Directions (continued)

  • for 5-10 minutes before serving. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 each) equals 352 calories, 18 g fat (9 g saturated fat), 91 mg cholesterol, 918 mg sodium, 26 g carbohydrate, 4 g fiber, 23 g protein.
© Taste of Home 2013